Greek Chicken Souvlaki Recipe

I’ve always had a soft spot for Greek cuisine. The bright, fresh flavors, the simplicity of ingredients, and the focus on sharing meals with friends and family all strike a chord with me. One dish that never fails to deliver on those sunny Mediterranean vibes is Greek Chicken Souvlaki. The marinade is where the magic happens, blending lemon, garlic, and herbs into tender, juicy bites of chicken. This recipe is easy enough for a weeknight meal but special enough to impress at a weekend barbecue or dinner gathering. Let’s dive in—I promise this will quickly become one of your go-to recipes!

this RECIPE

🥙 Why this Greek chicken souvlaki is a must-try

Souvlaki is one of those dishes that’s satisfying in its simplicity. Perfectly marinated chicken is threaded onto skewers and grilled to perfection. The secret is in the tangy marinade that not only flavors the chicken but keeps it incredibly juicy. What I love most is that you can enjoy this chicken on its own, stuffed into a pita, or even over a bed of fresh greens. The versatility is endless, and once you’ve had it, I bet you’ll be experimenting with different ways to serve it, too. Oh, and it’s a total crowd-pleaser—everyone loves a good skewer, right?

A personal souvlaki moment: My first taste of Greece

The first time I had authentic souvlaki was on a dreamy trip to Greece. We’d just spent the morning exploring the Acropolis, and after all that walking, we stumbled upon a cozy little taverna tucked away from the tourist hustle. The smell of grilled meat wafting from the kitchen was irresistible. We ordered a plate of chicken souvlaki, and it arrived with a side of lemon wedges and fresh pita.. That first bite? Absolute heaven. The chicken was perfectly tender, bursting with lemon and garlic, with just a hint of smokiness from the grill. I’ve been chasing that flavor ever since, and this recipe is my closest recreation of that unforgettable meal.

The origin story: A beloved street food

Souvlaki, meaning “little skewer,” has deep roots in Greek culture, dating back to ancient times. While it’s evolved through the centuries, the essence of the dish—grilled meat on a stick—has remained the same. In Greece, it’s typically enjoyed as street food, where you can grab a skewer on the go or have it wrapped in warm pita with all the fixings. Interestingly, while lamb and Chicken are often used in traditional Greek souvlaki, chicken has become a popular alternative for a lighter, leaner option. Over time, each region in Greece has developed its twist on the dish, but the core remains unchanged: simple, delicious, and packed with Mediterranean flavors.

Let’s talk ingredients: what you need for the perfect marinade

To get the most out of this Greek chicken souvlaki, the marinade is key. Here’s what makes it so special:

• Chicken (breasts or thighs): Whether you use chicken breasts or thighs is up to you. Thighs tend to be juicier due to their higher fat content, but breasts work beautifully, too, if you’re looking for something a little leaner. I’ve made this recipe with both, and honestly, they’re equally delicious.
• Olive oil: This forms the base of the marinade and helps lock in moisture. Choose a good quality extra virgin olive oil, as it adds a nice depth of flavor.
• Garlic: Freshly minced garlic is essential here. It infuses the chicken with its pungent, earthy flavor. Don’t skimp!
• Greek seasoning: A blend of oregano, thyme, and sometimes marjoram, Greek seasoning adds that herby, savory kick. If you’re out of it, you can make your own mix using dried oregano, thyme, rosemary, and a bit of parsley.
• Lemon juice: The acid in the lemon not only tenderizes the chicken but also adds a fresh, tangy flavor. Fresh lemons are a must—bottled juice just doesn’t compare.
• Salt and pepper: A little seasoning goes a long way. The salt helps enhance all the other flavors, and freshly cracked black pepper adds just the right amount of spice.

Kitchen gear: What you need (and what you can skip)

To make this souvlaki, you don’t need much in the way of fancy equipment. The essentials include:

• Skewers: If you’re grilling, metal skewers are your best bet. They’re reusable, and you don’t have to worry about them burning like wooden ones (though, if you use wooden skewers, just be sure to soak them in water for 30 minutes before grilling).
• Grill or grill pan: An outdoor grill adds a lovely smoky flavor, but if that’s not an option, a grill pan on the stovetop works just as well.
• Ziplock bag or bowl: Marinating the chicken is easiest in a ziplock bag, where you can really shake things up to coat the chicken thoroughly. A bowl with a tight-fitting lid works, too, if you’re trying to reduce plastic waste.
• Instant-read thermometer: I can’t stress enough how handy this is. Chicken needs to hit 165°F to be safe to eat, and an instant-read thermometer takes the guesswork out of cooking meat.

Step-by-step: My foolproof method for Greek chicken souvlaki

1. Prepare the marinade: Combine the olive oil, garlic, Greek seasoning, lemon juice, salt, and pepper in a large ziplock bag (or a bowl with a lid). Give it a good shake to mix everything up. The aroma from the garlic and lemon at this stage is already mouth-watering!
2. Add the chicken: Toss the chicken pieces into the marinade. Seal the bag and give it another good shake, ensuring every piece is well coated. Place the bag in the fridge to marinate for at least 6 hours—overnight is even better. Trust me, the longer it marinates, the more flavorful it will be.
3. Thread the chicken onto skewers: After marinating, discard the excess marinade (you don’t want to use it for cooking). Thread the chicken pieces onto skewers. If you’re using wooden skewers, make sure they’ve been soaked in water, so they don’t burn on the grill.
4. Grill the chicken: Whether you’re using an outdoor grill or a grill pan, preheat it to medium-high. Grill the skewers for about 10-12 minutes, turning occasionally to cook all sides evenly. If you’re unsure if the chicken is done, use your instant-read thermometer—once it hits 165°F, you’re good to go.
5. Rest and serve: Once the chicken is off the grill, wrap it in foil and let it rest for about 5 minutes. This might seem like an unnecessary step, but it makes a big difference in how juicy the chicken stays. After that, you’re ready to serve!

Variations and adaptations: Make it your own

• Vegan option: If you’re cooking for plant-based eaters, try marinating cubes of tofu or chunks of portobello mushrooms instead of chicken. The marinade still works wonders on these alternatives!
• Low-carb version: Serve the chicken skewers over a bed of cauliflower rice or a crisp Greek salad instead of pita.
• Spicy kick: If you like a little heat, add a pinch of red pepper flakes to the marinade. The extra spice pairs beautifully with the lemon and garlic.
• Oven or air fryer method: If you don’t have a grill, no worries! You can bake the chicken in the oven at 400°F for 20-25 minutes, or air fry at 375°F for 15-18 minutes, turning halfway through. Both methods still yield juicy, flavorful chicken.

How to serve: Make it a feast!

To serve your Greek chicken souvlaki, I love keeping it simple yet flavorful. a few slices of red onion, and a sprinkle of fresh parsley. If you’re going low-carb, serve the skewers over a fresh Greek salad with cucumbers, tomatoes, Kalamata olives, and a light drizzle of olive oil. Add a few lemon wedges on the side for an extra burst of brightness!

beverage pairings: Refreshing choices

Looking for the perfect drink to complement your meal? Try serving your souvlaki with a glass of sparkling water with lemon—the bubbles and citrus will balance the richness of the chicken. Alternatively, mint lemonade is a great choice, bringing a fresh, cooling element to the dish. If you prefer something a bit more traditional, an iced herbal tea like chamomile or a light cucumber-infused water will keep things refreshing and light.

Storage and reheating tips: Keep it fresh

If you have leftovers (which, let’s be honest, is rare!), store the chicken in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in a hot skillet with a touch of olive oil, or warm it up in the microwave for 1-2 minutes. Avoid overheating it, though—you don’t want the chicken to dry out. Souvlaki also makes a great meal prep option. You can cook a batch and store it in the fridge to use in salads, wraps, or grain bowls throughout the week.

Scaling the recipe: For a crowd or a cozy dinner for two

This recipe can easily be doubled or tripled if you’re feeding a crowd—just make sure you have enough skewers and grill space. On the flip side, if you’re cooking for just one or two people, simply halve the ingredients. One thing to keep in mind when scaling is to keep the marinating time the same for the best flavor results. If you’re making a larger batch, you may need to cook the skewers in batches, depending on the size of your grill.

Potential hiccups: And how to avoid them

One potential issue with grilled chicken is dryness. To avoid this, make sure you don’t skip the resting step after grilling. It allows the juices to redistribute and keeps the chicken tender. Also, using a meat thermometer ensures you’re cooking the chicken just right—no guessing required. Finally, be sure to cut your chicken pieces evenly so they cook at the same rate.

Conclusion: Time to make it yours!

There’s something so satisfying about grilling up skewers of perfectly marinated chicken, and this Greek chicken souvlaki recipe is no exception. It’s simple, flavorful, and can be tailored to suit your taste or dietary needs. I hope you’ll give it a try and make it your own. Trust me, once you’ve had a bite of that garlicky, lemony chicken fresh off the grill, you’ll be hooked!

FAQ

1. Can I marinate the chicken for less than 6 hours?
Yes, but for the best flavor, try to marinate it for at least 6 hours. If you’re really short on time, even 1-2 hours will give you some flavor, but it won’t be as intense.

2. What can I use instead of Greek seasoning?
You can make your own blend using dried oregano, thyme, rosemary, and parsley. A pinch of garlic powder and onion powder won’t hurt either!

3. Can I bake the chicken instead of grilling it?
Absolutely! Bake it in a preheated 400°F oven for 20-25 minutes or until the chicken reaches 165°F.

4. Can I freeze the marinated chicken?
Yes! You can freeze the chicken in the marinade. Just thaw it in the fridge overnight before grilling.

5. What if I don’t have skewers?
No problem! You can grill or bake the chicken pieces without skewers—just spread them out evenly on your grill or baking sheet for even cooking.

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